Dried Pasta Shells
(one handful for each person)
of good quality Tomato Sauce
(I like Five Brothers Tomato Basil right off your supermarket shelf.
You can jazz it up with more garlic or mushrooms or leave it as is.)
water for the pasta and cook shells according to package directions.
While the pasta is cooking, warm the tomato sauce and add any extras you like.
Wash the arugula. Put the large, tougher leaves in the bottom of the colander in which you plan to drain the pasta. Reserve the smaller, more tender leaves.
When the pasta is ready, pour into the colander and drain. After you have thoroughly drained the pasta, throw in the reserved leaves of arugula and toss. Spoon pasta into bowls and top with tomato sauce and grated parmesan. Serve with warm crusty bread and a salad.
Ravioli with Tomato Sauce
Tuna Pasta with Tomatoes & Capers